Tuesday, February 22, 2011

Recipe Tuesday: My big, fat, Greek yumminess

I clipped this recipe out of the Parade magazine a few weeks ago. You know the free one that comes with the Sunday newspaper? What? You don't read a hard copy of the Sunday newspaper any more? That's tragic.

Anyway, always on the look out for healthy recipes, I was excited for this one. I plan on serving it tonight with grilled chicken and toasted pita for dinner.

from Molly Ringwald's recipe in the February 13th Sunday Parade (yes, THAT Molly Ringwald)
makes: a LOT
serving size: 2 TBSP (yeah right)

- 4 cups fat-free Greek yogurt, strained
- 4 cloves garlic, minced
- 1 large cucumber, shredded, with juice squeezed out (which is important or it gets too watery - you can just squeeze the shreds in your hands over the sink)
- 3oz olive oil
- 1.5 oz white wine vinegar
Pinch of salt

Directions: Mix the ingredients in a bowl and let infuse for at least 2 hours, preferably overnight, before serving.

Store in the fridge in an air-tight glass container.

Goes great as a dipping sauce with grilled chicken, grilled pork loin, raw veggies or plain grilled pita.

1 comment:

Anonymous said...

THANK YOU! Yes I need the newspaper,but the paper got recycled before I copied this great sounding recipe. Going to try straining the yogurt overnight in cheesecloth. Thanks again, Caroline